Pork Chops with Mustard and Canadian Bacon

• Four 1/2-inch-thick rib pork chops (2 pounds)
• Kosher salt and freshly ground pepper
• 2 tablespoons plus 2 teaspoons Dijon mustard
• 1/2 teaspoon thyme leaves, plus 4 tiny sprigs for garnish
• 4 slices Canadian bacon (2 1/2 ounces)

1. Preheat the oven to 400.
2. Set each pork chop on a square of foil large enough to wrap it in.
3. Season the pork chops with salt and pepper, then spread 1 side of each with 1/2 tablespoon of the mustard and sprinkle with a pinch of thyme.
4. Cover each chop with a slice of Canadian bacon and top with 1/2 teaspoon of mustard and a thyme sprig.
5. Wrap the pork chops in the foil, crimping the foil to seal tightly.
6. Set the parcels on a baking sheet.
7. Bake for 20 minutes; the pork will still be slightly pink in the center.
8. Remove the baking sheet from the oven and let the pork chops stand for 5 minutes.
9. Discard the foil and serve the pork chops with their juices.

pork chops, kosher salt, mustard, thyme, bacon

Taken from www.foodandwine.com/recipes/pork-chops-with-mustard-and-canadian-bacon (may not work)